(Truly) Decadent Chocolate “Bread” Pudding
For this chocolatey rich
bread pudding we used chocolate glazed raised donuts and brownies from a leftover batch of Barefoot Contessa Outrageous Brownies, but any brownies will do! You can use day old brioche bread, but it won’t be nearly as chocolatey.
Yield: 1 each, 9” x 13” Baking Pan
Ingredients
Butter ‐ for buttering the baking pan
10 C Chocolate Glazed Raised Donuts, cubed*
2 C chocolate brownies, cubed (optional)
1 T Granulated Sugar
12 Egg Yolks, large
4 C Half & Half
3 Tbsp Cocoa Powder, unsweetened
6 oz Semisweet Chocolate, finely chopped
(we used Scharffen Berger)
1 tsp Vanilla Extract
¼ tsp Salt
Place the cubed donuts and brownies in the buttered baking pan.
Whisk the sugar and egg yolks together in a large bowl.
Combine the half & half and cocoa powder and bring to a boil, and then
gradually whisk this mixture into the eggs.
Combine and stir in the chopped chocolate, vanilla and salt – keep stirring until the chocolate is melted
and the mixture is smooth. Pour this chocolate custard over the donut/ brownie mix.
Place parchment paper (or plastic wrap) over the pan and weight the top down to immerse the mixture.
Let it stand for 30 – 60 minutes. Remove the weights, cover the custard with foil, and then vent holes
through the parchment (or plastic) and foil.
Bake in a 325oF degree conventional oven in a hot water bath for 75 – 90 minutes or until the custard is
set and all of the liquid is absorbed.
Cool slightly on a wire rack. Serve warm!
* If you use brioche bread, dry it slightly on a sheet pan first in a low (200o – 300oF) oven
